Nothing says late summer in the South quite like a jar of homemade Muscadine Jelly! This simple, step-by-step recipe works with either powdered Sure Jell pectin or liquid Certo pectin. It's a true small batch recipe, needing just four ingredients to fill your kitchen with that sweet, unmistakable Southern flavor.
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This muscadine grape jelly is a small batch, stovetop jelly made by simmering fresh grapes down into muscadine juice, then setting that juice with sugar and pectin. If you love making jelly as much as I do, you should try its close cousin, Small Batch Scuppernong Grape Jelly, since scuppernongs are really just the golden or bronze version of muscadine grapes!
Muscadine vines have grown along fence rows and back porches all over the South for generations, and I've been making muscadine jelly for years, now.
There's something about that first jar of the season that feels like a little celebration, kind of like when I make my Easy Strawberry Freezer Jam or Peach Freezer Jam. Those "first of the season" recipes always make me feel like I've accomplished something. I love spreading it thick on a hot 2 Ingredient Biscuit right out of the oven! It’s SO good, y'all!
If you're new to canning, this muscadine jelly recipe is a wonderful place to start. It's small batch, so there's no giant pot or bushels of muscadine grapes to wrangle, and no pressure canner needed.
Whether you're making a few jars to keep for yourself or need some gifts to share, this jelly is always a sweet little way to bottle up a taste of Southern summer.
Shortcuts
- Liquid Certo pectin skips the extra step of bringing powdered pectin to a boil with water first, so you can move straight into the muscadine jelly recipe.
- Half pint jars process faster in a water bath than larger pint jars, which shaves a little time off your canning session.
- Small batch canning means you only need 2 cups of muscadine juice, so this comes together much faster than a big batch recipe.
Ingredients
Scroll down to printable recipe for exact ingredient quantities.
- Muscadine grapes – About 3 pounds, or roughly 6 cups, will yield the 2 cups of juice this recipe needs.
- Water – Used both to help cook down the grapes and to loosen the pectin before it's stirred in.
- Granulated white sugar – This sweetens the jelly and works together with the pectin to help it set properly. Don't be tempted to reduce it.
- Liquid fruit pectin – One 3-ounce pouch of Certo premium liquid pectin sets the jelly quickly without a long simmer on the stove. (I also give you directions for powdered Sure Jell)
If you have extra muscadine grape juice, it makes a gorgeous drink for brunch or just front porch sippin' on a hot summer day.
How to Make Muscadine Jelly
Scroll down to the bottom for the printable recipe with detailed instructions.
- Wash the muscadine grapes under cold running water and remove the stems.
- Add the grapes and 1 cup of water to a large stainless steel pot and bring to a boil over medium-high heat, mashing the grapes with a spoon or potato masher as they soften.
- Reduce the heat and simmer for about 20 minutes, stirring often, until the skins are very soft and the seeds and pulp have released.
- Pour the cooked grape mixture into a cheesecloth-lined colander or jelly bag set over a bowl, and let it drip for at least an hour, stirring occasionally, until you have 2 cups of muscadine grape juice. Discard the solids.
- Sterilize your jars. I like warm the strained juice before adding sugar just a bit. It helps dissolve the sugar. Stir in the sugar. Let it stand 10 minutes.
- Stir the liquid pectin together with 2 tablespoons of water, then add it to the grape juice and sugar mixture. Stir for at least 3 minutes, until the sugar is dissolved.
- Pour the jelly into prepared jars, leaving ½ inch of headspace, wipe the rims, and seal with lids and bands. If planning to store on a shelf, process in a boiling water bath for 10 minutes. Otherwise, you can freeze the jelly after 24 hours for up to 1 year!
Little tip! If you come up just short of the 2 cups of juice needed, stir in a little white grape juice, apple juice, or even plain water to make up the difference without affecting the set.
Pro Tips
- Don't skip mashing the grapes as they cook. Gently mashing them with a spoon or potato masher as they soften helps release the juice and pulp faster, but go slowly at first since whole grapes can burst and splatter hot juice.
- Let the juice drip on its own time. Resist the urge to squeeze or press the cheesecloth to speed things along; doing so can push pulp through and cloud your finished jelly.
- Warm, not hot, juice dissolves sugar best. Heating the strained juice to just warm before stirring in the sugar helps it dissolve more evenly without cooking the fresh flavor out of the juice.
- Stir slowly once the pectin goes in. A slow, steady stir for the full 3 minutes helps the sugar dissolve completely and keeps air bubbles from popping up in your finished jelly.
Substitutions & Variations
- No fresh grapes on hand? Buy bottled muscadine juice at a local farmers market or fall festival and skip the cooking-down step entirely. That's a huge shortcut!
- Powdered pectin instead of liquid: Combine powdered Sure Jell Original pectin with the ¾ cup water called for on the package in a small saucepan, bring it to a boil, and boil 1 minute. At that point, it acts just like liquid pectin, so stir it in at the same step.
- Scuppernongs instead of muscadines: Since scuppernongs (also called bronze muscadine grapes) are simply golden muscadines, you can use them interchangeably in this same recipe with no other changes needed.
What to Serve with Muscadine Jelly
This muscadine jelly is one of my favorites for breakfast! You can spread it on warm biscuits, toast, or English muffins, and it's especially good with a pat of homemade butter melting right into it. I love stirring a spoonful into plain yogurt or oatmeal for a sweet Southern twist.
It also makes a lovely edible gift with a loaf of homemade bread, tied up with a bit of ribbon for the holidays (or any occasion!).
Storage
- Room temperature set: Let filled jars stand at room temperature for 24 hours before storing on the shelf or freezing.
- Refrigerate: Store jelly (not processed in a water bath) in the refrigerator for up to 3 weeks.
- Freeze: If you prefer to make a freezer jam, let the filled jars sit on the counter for 24 hours before storing in the freezer for up to 1 year. Thaw in the refrigerator, not on the counter.
- Shelf stable: For jelly you plan to store on the shelf, process filled jars in a boiling water bath for 10 minutes right after filling them. Full instructions are in the recipe below.
FAQ's
A muscadine is a native Southern grape with a thick, tough skin and a juicy, sweet pulp inside similar to the texture of a concord grape. They grow in clusters rather than tight bunches like table grapes, and scuppernongs are simply a golden or bronze variety of the same fruit.
Scuppernongs are simply a golden or bronze variety of muscadine grape, while muscadines themselves are usually a deep purple color. Both share that same distinct, floral flavor and can be used interchangeably in this jelly recipe.
Look for muscadines at local farmers markets, roadside stands, or festivals in the South, especially from late summer through early fall when they're in season. Some grocery stores in the Southeast also carry them fresh, or you can buy bottled muscadine juice if you can't find the fresh fruit.
Muscadine jelly has a deep, sweet-tart flavor with a distinct floral, almost musky note that sets it apart from regular grape jelly. It's rich and a little wild-tasting in the best way, with that unmistakable Southern grape flavor.
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Muscadine Grape Jelly
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Equipment
- Half pint jelly jars (with lids and rings)
Ingredients
- 3 pounds muscadine grapes (about 6 cups grapes to yield 2 cups juice)
- 1 cup water plus 2 tablespoons
- 4 cups granulated white sugar
- 1 3 ounce pouch Certo premium liquid fruit pectin (See NOTES for using powdered Sure Jell)
Instructions
- Wash muscadine grapes with cold running water. Remove stems.
- Add grapes and 1 cup water to an 8-quart stainless steel pot. Bring to a boil over medium-high heat, stirring occasionally. As the grapes start to soften, mash with the back of a spoon or a potato masher. (Be careful! As you mash the grapes, they tend to burst open and splatter hot juice if left whole.)
- Reduce heat and let simmer 20 minutes, stirring often, or until the seeds and pulp has released from the skins. The skins will need to be very soft at this point.
- Line a large mesh strainer or colander with 3 layers of cheesecloth or use a jelly strainer bag on a stand . Place the strainer or jelly strainer bag over a wide rimmed bowl or the pot you boiled them in to catch the juice that drips.
- Carefully pour hot cooked grape mixture into the cheesecloth-lined strainer or jelly strainer bag on a stand. Let the mixture drip for at least 1 hour, occasionally stirring the mixture to help allow the liquid to drip out into the bowl to get 2 cups grape juice. Discard solids.
- Sterilize four half pint or 2 pint jars. Find 3 easy ways to sterilize jars in the notes section.
- In a large bowl, add the 2 cups of strained grape juice.Pro tip: I like to heat the grape juice to warm-not hot to help dissolve the sugar.
- Measure 4 cups sugar (with dry measuring cup) and add the sugar to the grape juice, stirring well. Let stand (not on the heat) 10 minutes, stirring occasionally.
- Combine the liquid pectin and 2 tablespoons water in a small bowl, then stir it into the muscadine-sugar mixture. Stir slowly for at least 3 minutes or until the sugar has dissolved completely.
- Carefully pour into prepared jars (or freezer containers if freezing), leaving ½-inch space at the top. Wipe jar rims to remove any drips. Cover with lids and screw on the bands.
For Shelf Stable Jelly:
- If planning to store on a shelf, process in a boiling water bath for 5 minutes.
- For a water bath, bring water to a boil in a deep stock pot. The pot must be deep enough to cover the jar tops. Place a canning rack in the bottom of the pot to lift the jars off the bottom. I use a small round cooling rack.
- Carefully place the jars in the boiling water and bring back to a rolling boil. Boil for 5 minutes. Remove the jars carefully with a canning jar lifter. Let cool on a towel or cooling rack on the counter 24 hours before storing.
For Freezer/Fridge Jelly:
- For the freezer method, after filling jars or freezer containers with jelly, let it stand on the counter 24 hours. Then, the jelly may be stored in the fridge for up to 2 weeks or in the freezer for up to 1 year.
Notes
- Find 3 easy ways to sterilize jars here.
- If your dripped juice falls just short of 2 cups, stir in a splash of white grape juice, apple juice, or plain water to make up the difference.
- Don't squeeze or press the cheesecloth to speed up dripping; doing so can push pulp through and cloud the finished jelly.
- Warm (not hot) juice dissolves the sugar more evenly, so heat your strained juice gently before stirring in the sugar.
- Stir slowly and steadily for the full 3 minutes after adding the pectin; this helps the sugar dissolve completely and keeps air bubbles out of the jelly.
- To substitute powdered pectin for liquid: combine powdered Sure Jell Original pectin with the ¾ cup water called for on the package, bring to a boil, and boil 1 minute before stirring it in.
- Let filled jars stand at room temperature 24 hours before storing.
- Store in the refrigerator up to 2 months, or in the freezer up to 1 year.
- For shelf-stable jars, process in a boiling water bath for 10 minutes right after filling the jars.
Nutrition
Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
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